Peanut Chutney with Roasted Garlic

Name: Peanut Chutney with Roasted Garlic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Indian
Ingredients: 1 whole head (about 10 cloves) (50 g) garlic heads, top ¼ inch sliced off to expose the cloves, left unpeeled; 1 tsp (5 ml) neutral oil or sesame oil, for drizzling on the garlic; 1 cup (145 g) raw peanuts, skins on or off, picked over; 6 whole (6 g) dried red chilies, stems removed (use 4 for milder heat); 1 tbsp (packed) (15 g) seedless tamarind pulp, soaked in 3 tbsp hot water for 10 minutes, then squeezed to a paste; 10 leaves (2 g) fresh curry leaves, stripped from the stem; ¾ tsp (4 g) fine salt, plus more to taste; ½ cup (120 ml) water, room temperature, added as needed; 1 tbsp (15 ml) sesame or neutral oil; ½ tsp (2 g) black mustard seeds; 8 leaves (1½ g) fresh curry leaves, stripped from the stem, patted dry; ⅛ tsp (0.3 g) asafoetida (hing) (optional)

From the MyKitchenBank Kitchen

A thick, nutty South Indian-style chutney made from toasted peanuts, sweet roasted garlic, dried red chilies and tamarind, finished with a sizzling mustard-and-curry-leaf tempering. Serve with dosa, idli, uttapam or as a sandwich spread.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: About 1¼ cups (300 g), serves 6

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Ingredients

6 servings

For the chutney
1 whole head (about 10 cloves) (50 g) garlic heads, top ¼ inch sliced off to expose the cloves, left unpeeled
1 tsp (5 ml) neutral oil or sesame oil, for drizzling on the garlic
1 cup (145 g) raw peanuts, skins on or off, picked over
6 whole (6 g) dried red chilies, stems removed (use 4 for milder heat)
1 tbsp (packed) (15 g) seedless tamarind pulp, soaked in 3 tbsp hot water for 10 minutes, then squeezed to a paste
10 leaves (2 g) fresh curry leaves, stripped from the stem
¾ tsp (4 g) fine salt, plus more to taste
½ cup (120 ml) water, room temperature, added as needed
For the tempering
1 tbsp (15 ml) sesame or neutral oil
½ tsp (2 g) black mustard seeds
8 leaves (1.5 g) fresh curry leaves, stripped from the stem, patted dry
⅛ tsp (0.3 g) asafoetida (hing) (optional)

Equipment (6)

Small oven-safe dish or sheet of foil for roasting garlic
Oven or toaster oven
10-inch (25 cm) skillet
Small 6-inch (15 cm) tadka pan or small saucepan
Blender or food processor (2-cup/500 ml capacity or larger)
Small bowl for soaking tamarind

Steps

Before you start

Use raw, skinless or skin-on peanuts; if using already roasted, unsalted peanuts, shorten the toasting time to 3 minutes.
Soak the tamarind in hot water at the start so it softens while you toast everything else.
Have a blender or small food processor ready; a small jar works best for this quantity.
Let toasted ingredients cool 10 minutes before blending so the chutney doesn't turn gummy or steam up.

1
Soak the tamarind
- Place the tamarind pulp in a small bowl and pour over 3 tbsp (45 ml) hot water.
- Set aside to soften while you work.
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Ready when: Pulp is soft and breaks apart easily between your fingers
2
Roast the garlicOven 400°F / 205°C
- Heat the oven to 400°F (200°C).
- Set the garlic head cut-side up on a square of foil, drizzle with 1 tsp oil, and wrap loosely.
- Roast for 25 minutes.
- Meanwhile, toast the peanuts and chilies (next step).
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Ready when: Cloves are golden, very soft and squeeze out like paste when pressed
Tip: If your garlic head is small, check at 20 minutes so it doesn't dry out.
3
Toast the peanuts
- Set a dry 10-inch (25 cm) skillet over medium-low heat.
- Add the peanuts and stir constantly for 6–8 minutes.
- Add the chilies for the last 1 minute.
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Ready when: Peanuts are fragrant, light golden with darker spots, and skins blister; chilies darken slightly and smell sharp but not burnt
Tip: Peanuts keep browning off the heat, so tip them onto a plate right away. Burnt peanuts taste bitter.
4
Cool and rub skins
- Spread the peanuts and chilies on a plate and cool for 10 minutes.
- Rub the peanuts between your palms or in a clean towel and blow away loose skins, if you prefer a paler chutney (optional).
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Ready when: Peanuts are cool to the touch and snap crisply when bitten
5
Prepare the pastes
- Squeeze the tamarind with your fingers in its water, then strain through your fingers, discarding any fibres or seeds, to make a thick brown paste.
- Squeeze the roasted garlic cloves out of their skins into a small bowl.
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Ready when: Tamarind is a smooth paste with no lumps; garlic is a soft, buttery mash
6
Blend the chutney
- Add the chilies, salt and 10 curry leaves to a blender and pulse to a coarse powder.
- Add the peanuts and pulse in short bursts until coarsely ground.
- Add the garlic, tamarind paste and ¼ cup (60 ml) water.
- Blend, scraping down the sides, adding up to ¼ cup (60 ml) more water 1 tbsp at a time.
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Ready when: Thick, spoonable, slightly grainy paste that holds its shape on a spoon
Tip: Add water slowly; it's easy to thin but impossible to thicken. Taste and add salt if needed.
7
Temper the spices
- Heat 1 tbsp oil in a small tadka pan over medium heat for about 1 minute.
- Add the mustard seeds and cover loosely.
- When they crackle and pop (about 30 seconds), add the 8 curry leaves and asafoetida, if using.
- Stir for 10 seconds.
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Ready when: Mustard seeds pop and turn grey; curry leaves turn translucent and crisp
Tip: Stand back: wet curry leaves will spit. Pat them dry first.
8
Finish and serve
- Pour the hot tempering over the chutney in a serving bowl and stir through.
- Taste and adjust salt.
- Rest 5 minutes before serving so the flavors settle.
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Ready when: Chutney looks glossy, with seeds and leaves scattered through it
Tip: For a looser dipping consistency, stir in 1–2 tbsp warm water.

Good to know

Tips

Toast peanuts over gentle heat so they brown evenly through the center, not just on the outside.
Pulse first, then blend; this keeps a pleasant texture instead of peanut butter.
Warm water gives a smoother chutney than cold water.
Taste after resting; the heat and tang mellow and balance as it sits.

Make ahead

"Make the chutney (through step 6) up to 3 days ahead and refrigerate. Prepare the tempering fresh and stir it in just before serving."

Storage & reheating

"Room temperature: up to 4 hours. Fridge: airtight container for up to 5 days (with tempering) — the chutney thickens, so loosen with 1–2 tbsp warm water. Freezer: up to 2 months in small portions; thaw overnight in the fridge and stir well."

Substitutions

seedless tamarind pulp → 1 tbsp lemon juice. Add it at the end of blending; the flavor will be brighter and less fruity.
fresh curry leaves → Omit, or use 1 tbsp chopped cilantro stirred in at serving. Dried curry leaves are much weaker; use double the amount if that's all you have.
dried red chilies → 1 tsp Kashmiri chili powder. Gives color with mild heat; add during blending.
raw peanuts → Roasted unsalted peanuts. Toast for only 3 minutes to warm and refresh them.